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Southern-Style Chicken Sausage and Buttermilk Cornbread Stuffing

Serves 8 to 10
Time 1 hr 55 min
In preparation for Thanksgiving, we've put together a winner of a stuffing recipe using Whole Foods Market Fresh Chicken Sausage. Made in-house with the finest cuts of chicken and a blend of herbs, spices and seasonings, our chicken sausage adds a special touch to this recipe. To learn how to make this recipe, watch the Secret Ingredient cooking show.
Ingredients
  • 1 (8-inch square) pan prepared cornbread from Whole Foods Market
  • 1 pound hot Italian-style chicken sausage (or a mixture of hot and mild)
  • 1/2 cup (1 stick) unsalted butter, divided
  • 1 large yellow onion, chopped
  • 3 stalks celery, chopped
  • 3 cloves garlic, finely chopped
  • 1 Granny Smith apple, peeled, cored and finely chopped
  • 2 tablespoons dried sage
  • 1 teaspoon dried thyme
  • 1 1/2 cup chicken broth, plus more if needed
  • 1/3 cup toasted pine nuts
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
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Method

Cut cornbread into cubes and spread out on a baking sheet to dry overnight or toast in a 300°F oven for one hour.

Preheat oven to 375°F. Heat a skillet over medium heat. Add sausage and break up using a spatula. Cook until browned, 5 to 7 minutes. Remove from pan using a slotted spoon and place on a paper towel-lined plate to drain.

Remove drippings and add 4 tablespoons of the butter to the pan and heat over medium heat. Add onion, celery and garlic. Cook until the onions are soft, about 4 minutes. Add apples, sage and thyme. Cook 2 to 3 minutes, until apples are softened. Stir in sausage.

Place dried cornbread in a large mixing bowl. Stir in sausage mixture, pine nuts, salt and pepper. Add just enough broth to moisten the cornbread, about 1 1/2 cups. Spread into a 9-by-13-inch baking dish. Cut remaining 4 tablespoons butter into small pieces and place on top of stuffing. Bake 35 minutes.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 (8-inch square) pan prepared cornbread from Whole Foods Market
  • 1 pound hot Italian-style chicken sausage (or a mixture of hot and mild)
  • 1/2 cup (1 stick) unsalted butter, divided
  • 1 large yellow onion, chopped
  • 3 stalks celery, chopped
  • 3 cloves garlic, finely chopped
  • 1 Granny Smith apple, peeled, cored and finely chopped
  • 2 tablespoons dried sage
  • 1 teaspoon dried thyme
  • 1 1/2 cup chicken broth, plus more if needed
  • 1/3 cup toasted pine nuts
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
Shop with Prime

Exclusively for Prime members in select ZIP codes.